This easy mushroom-potato soup combines all my favorite ingredients into one creamy, dreamy, easy-to-prepare soup recipe that your whole family will love.
Potato soup was one of my favorite meals growing up. I’ve made a vegan version of potato soup with roasted celery which was delicious. This time, I decided to bring in mushrooms to add a delicious earthy flavor to the soup. I swear my Dad used to add mushrooms to his potato soup, but he was adamant that he never not once added mushrooms.
How to make this easy mushroom-potato soup recipe:
I love this soup because it’s so easy to make, tastes delicious, and warms you up on a cold day. I promise you that everyone will be going back for seconds.
What you need
- Mushrooms: I use a mix of cremini and beech, but you can use all cremini if you like. You can also use a mix of wild or foraged mushrooms too, like maitake or oyster.
- Onion, parsnip, potatoes: You can add celery or fennel to this soup if you like.
- Fresh thyme, garlic powder, and white pepper: I keep the spices simple in this. You can also use freshly minced garlic if you like, but I love garlic powder to keep it quick and simple.
- Elbow pasta: We always ate our potato soup with elbows, but any small pasta works here. Ditalini, pastina, or mini farfalle would be perfect in this soup.
- Milk and heavy cream: Whole milk is ideal, but I’ve used 2% milk with no trouble. If you like a richer soup, you can add some heavy cream, but it’s not required.
- Fresh parsley: This adds a welcome herby, freshness to the soup. You could also add a splash of lemon juice if you like.
- Garlic oil: This is optional, but garlic oil is totally irresistible when drizzled on at the very end. It really ties the entire soup together!
How to make it:
- Step 1: Fry up the mushrooms. Start with the cremini mushrooms and sweat out all the liquid in the mushrooms first. Then add olive oil, your beech mushrooms, onion, and parsnip, and sauté until the mushrooms turn golden.
- Step 2: Add potatoes and thyme sprigs and pour the broth on top. Bring to a boil and then simmer until the potatoes are fork-tender. Discard the thyme sprigs.
- Step 3: Cook up the elbows as the soup simmers. Drain them and set aside.
- Step 4: Finish the soup by tempering the milk and adding it back to the soup. Stir in the elbows and fresh parsley, and you’re ready to eat!
When you serve it up, I recommend sprinkling a bit more fresh parsley on top. Finishing with a big sprinkle of black pepper and a drizzle of garlic oil is just the icing on top of a deliciously hearty, flavorful bowl of soup.
I hope you love this soup as much as I do! If you make it, please leave a comment below to let me know what you think of it!
Easy Mushroom-Potato Soup
- Large pot
- Large pot
- 8 ounces cremini mushrooms
- 3.5 ounces beech mushrooms
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, peeled and diced
- 1 parsnip, peeled and small-diced
- 5 Yukon gold potatoes, peeled and medium-diced
- 1 teaspoon garlic powder
- 4 sprigs of thyme or 1 teaspoon dry thyme
- 6 cups vegetable broth or water
- ¼ teaspoon white pepper
- 1 cup elbow pasta
- 2 cups whole milk
- ¼ cup heavy cream, optional
- ⅓ cup loosely packed parsley, minced, plus more for serving
- Garlic oil optional, for serving
- Salt and pepper
Cook the mushrooms:
- Place a large pot on the stovetop and turn the heat to medium. Add the cremini mushrooms and cook, turning occasionally, to let them release their liquid. It will take 8-10 minutes. They will be squeaky in the pot as you turn them.
Sauté the vegetables:
- Once any liquid in the pot has evaporated, add the olive oil and the beech mushrooms, onion, and parsnip. Cook for 5–7 minutes until the mushrooms turn golden brown. Season with salt, pepper, and garlic powder.
- Add the potatoes and place the thyme sprigs on top. Pour in the broth and bring to a boil. Reduce the heat to low. Add salt and white pepper and simmer for 30–40 minutes or until the potatoes are fork-tender.
- Once the potatoes are tender, scoop out and discard the spent thyme sprigs.
Cook the elbow pasta:
- Bring a large pot of salted water to a boil. Cook the elbows until al dente. Drain and set aside.
Temper the milk:
- Scoop 1 cup of broth from the pot and add to a glass measuring cup. Pour in the milk and stir to temper it.
- Pour the mixture into the pot and continue simmering for 5 minutes. Add the heavy cream if you’d like a richer soup.
Finish the soup:
- Add the cooked elbows to the pot along with the parsley. Taste and add salt and pepper. Simmer for 5 minutes. Turn off the heat.
- Ladle the soup into bowls and serve with a pinch of parsley on top. Finish with a drizzle of garlic oil and black pepper on top. Enjoy!